Recipe: Tomato Bread / Pane al Pomodoro (with garlic and onion)

TOMATO BREAD / PANE AL COMODORO

1 clove garlic minced
2 tbsp finely chopped onion
1 tbsp oil (from sun dried tomatoes)
2 1/2 tsp active dry yeast
1/4 cup warm water
1 cup water room temperature
1/3 to 1/2 cup coarsely chopped sun dried tomatoes
3 3/4 cups unbleached all purpose flour
2 tsp salt
Cornmeal (for baking stone, if using)
1 egg white, beaten (for brushing on top)

Lightly saute the garlic and onion in the oil, let cool to room temperature

MIX THE DOUGH:
Stir the yeast into 1/4 cup warm water in a mixer bowl. Let stand until creamy, about 10 minutes.

Using the paddle, stir in 1 cup room temperature water and garlic-onion mixture, then stir in tomatoes. Mix in the flour and salt.

Change to dough hook and knead until soft, velvety, and elastic, about 3 minutes - the tomatoes will be distinct chunks

FIRST RISE:
Place dough in lightly oiled bowl. Cover with plastic wrap and let rise until doubled about 1 hour shaping.

SECOND RISE:
Punch the dough down on a lightly floured surface and knead briefly. Shape into a ball. Place on lightly oiled baking sheet or a peel sprinkled with flour. Cover with towel and let rise until double about 45-55 minutes.

BAKING:
Heat oven to 425 degrees F. (If you are using a baking stone, turn the oven on 30 minutes before baking and sprinkle the stone with cornmeal just before sliding bread on to stone.)

Slash the top of the loaf with a razor blade. Brush the top of the loaf with the egg white.

Bake 10 minutes, spraying 3 times with water. Reduce heat to 375 degrees F (don't remove loaf from oven) and bake 25-30 minutes longer. Cool completely on a rack.

Source: The Italian Baker
From: cheat sally/wv - 12-22-97